Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Preferences of Commercial Elderly-Friendly Foods among Elderly People at Senior Welfare Centers in Seoul

고령자 대상 식생활 및 시판 고령친화식품 기호도 조사 - 서울시내 노인복지시설 이용자 중심으로 -

  • Jang, Hyo-Hyun (Dept. of Culinary and Food Service Management, Sejong University) ;
  • Lee, Seung-Joo (Dept. of Culinary and Food Service Management, Sejong University)
  • 장효현 (세종대학교 조리외식경영학과) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Received : 2016.11.04
  • Accepted : 2017.02.28
  • Published : 2017.04.30
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Abstract

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

Keywords

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